Wednesday, July 15, 2009

I’m here today on a very special mission: I must convince you, my dear readers, to make this dessert next time you see a very ripe, freckled banana hanging around.

Banana bread is delicious, and so are banana cakes and cookies, but hear me when I say you’ll be an extremely happier person once you’ve tasted this pudding. Did I mention there’s caramel sauce involved? Oh, yes, there is. Plenty of it. Yum.

Preheat the oven to 180ºC/350ºF.
Sift the flour, salt and baking powder into a medium bowl; add sugar and mix.
Add the banana milk, butter, egg and vanilla extract and whisk together until well combined.
Pour into a greased 2-liter baking dish.

Topping: mix the brown sugar, golden syrup and water in a small pan and bring to a boil (give it a stir so sugar is dissolved).
Pour the boiling mixture carefully over the pudding, place the baking dish inside a baking sheet then bake for 30-40 minutes or until cooked through when tested with a skewer.

Serve with vanilla ice cream – I served with yogurt and its tang flavor matched the sweet caramel wonderfully!

Hi Patricia, you have an amazing blog and I just love all the recipes you post. As suggested by you I will be making this pudding tomorrow as a treat for my little brothers. However where I live we don’t get any corn syrup or golden syrup or maple syrup. Would it be fine if I substitute the syrup with Honey? Or perhaps I should use a different recipe for caramel?

Memória, I have a blog in Portuguese, if you are interested. ;)Thank you!

Michelle, and I hope you like it, darling!

Maybe, yay! I'm glad I convinced you, sweetie! :D

Andrea, I have received it and will get back to you asap.

Ashley, thank you, darling!

Joey, yay!! :D xx

Vicky, tks for visiting! Let me know you thoughts when you make it?

Aimée, if the boys like it, I'm glad! ;)

Ina, thank you for stopping by, I'm glad to know you like the blog! I'm not sure how it would work with honey, to be honest... I have substituted honey for corn syrup in baking a couple of times, but not for syrups like this one here. Sorry I can't help you. :(